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Beef on a bun with jus for dipping is a popular dish served in pubs and diners. But I like to make it at home and when I do that in the summer, I take the cooking outdoors. I start by choosing my beef roast.

Sometimes when I鈥檓 selecting items for dinner my eyes do the shopping, as they did the other day at my corner food store. Not long after walking in, I spied some plump Vancouver Island-raised chicken and sa国际传媒

If you have an herb garden, or buy fresh herbs, these things are often true: You鈥檒l have leftover herbs after using some for a recipe. Or, you鈥檒l have so many herbs growing in your garden you only use a fraction of them during the growing season.

Grilling and serving sausages in buns can yield a casual, but very satisfying summer supper. That鈥檚 especially true if you dress those sausages up with tasty Southern European-style toppings.

You know summer is just around the corner when local, just-picked, ripe, sweet, heavenly aromatic strawberries are in season.

A soup and sandwich has long been a popular meal combination. When I serve it, seasonality often determines what I鈥檒l prepare. That鈥檚 exactly what happened when creating today鈥檚 recipes.

Like a recipe I did a few weeks ago for Cajun-style fish fry, this week鈥檚 dish is also inspired by a trip I took to Louisiana several years ago.

If you want spice-up your life, a tasty way to do that is to make piri piri-style chicken. Piri piri, also spelled pere pere, is the Swahili term for the spicy bird鈥檚-eye chili used in Africa.

I cook pork ribs in all sorts of ways, but one of my recent go-to methods starts by me setting out some sheets of aluminum foil.

In past years, when pancakes were on the menu at my house, I鈥檇 often served them to a table full of family and/or visiting friends.